HOT BALSAMIC GLAZED CHICKEN WINGS

JON MICHELENA

 

HOT BALSAMIC GLAZED CHICKEN WINGS

 

The chicken wings are hot spicy, but you can omit the hot sauce, red pepper flakes and just enjoy the balsamic glaze.

 

PREPARATION: 30 MINUTES  ROASTING: 30 MINUTES

 

SERVINGS: 2

 

INGREDIENTS FOR SEASONING

525 gr. / 19 oz. Chicken wings cut at the juncture

2 tsp. Sesame oil

1 and 1/2 tbsp.  soy sauce

1 minced garlic clove

1 tsp. minced ginger

 

BALSAMIC GLAZE

1 tsp. hot sauce.

1/2 tsp. crushed red pepper seeds

1/4 c. balsamic vinegar

1/4 c. brown sugar.

 

METHOD

Mix the spices in a bowl.

Pat dry the chicken wings with paper towel and season them. Leave them marinating for 1/2 hour.

Preheat oven to 232° C. / 450° F.

Place the wings on top of a grill mounted on a baking sheet.  Roast them in the oven for about 30 minutes or until golden brown.

In a small skillet mix the ingredients for the glaze and melt the sugar over low heat.

Coat the chicken wings with the glaze and serve.

 

BASMATI RICE WITH PEPPERS

1 c. basmati rice or any other rice

1 tbsp. vegetable oil

1 minced garlic clove

1 tsp. minced ginger

1/4 c. red bell pepper cut into small cubes

¼ c. yellow pepper cut into small cubes

1/4 c. scallions, sliced

1 and 3/4 c. boiling water

1/2 tsp. salt

 

METHOD

In a small pot heat the oil and sauté the garlic with the ginger, but without browning.

Add and sauté the rest of the vegetables.

Add and lightly brown the rice.

Add the boiling water, salt and simmer the rice for about 18 minutes. Turn off the fire and let it sit.

 

BROCCOLI

Cook the broccoli in boiling water and serve.

 

SERVE: Serve the glazed chicken wings, with rice and broccoli.

 https://youtu.be/hEysHjXNFr4

CHICKEN FRANCAISE

JON MICHELENA

 

CHICKEN FRANCAISE

 

This chicken cutlets are thinly sliced, pounded, seasoned, dredged in flour, eggs, and fried to obtain a nice golden color. Drizzled on top with lemon butter sauce.

 

SERVINGS: 18

 

INGREDIENTS

5 lb. / 2 ¼ kg. Chicken breasts

2 tsp. salt

1/2 tsp. pepper powder

4 garlic cloves, chopped

2 tbsp. chopped parsley

1/2 c. flour for all uses

6 beaten eggs

Vegetable oil for frying

 

LEMON BUTTER SAUCE

 

PORTIONS: 2

 

INGREDIENTS

4 tbsp. butter

1 tbsp. lemon juice

1 tsp. chopped parsley

 

SAUCE

Heat a pan and slowly melt the butter with the lemon juice, without separating. Add the parsley and put on the chicken at the time of serving.

 

 

LEMON BUTTER SAUCE

 

PORTIONS: 18

 

INGREDIENTS

5 tbsp. butter

2 tsp. flour

1 c. chicken broth

1 tbsp. lemon juice

Salt and pepper to your liking

1 tsp. chopped parsley

 

MAKE THE SAUCE

In a pan or small pot, melt the butter. Add the flour and cook slowly for 2 minutes slowly.

Add the chicken broth, lemon juice, lemon zest, salt and pepper. Cook the sauce for about 3 minutes.

Add parsley and mix in the sauce.

 

PREPARATION

Cut the chicken breasts into thin cutlets.

Place the chicken cutlets one by one between plastic film and with a kitchen hammer hit on both sides without tearing the meat.

Season the chicken cutlets with salt, garlic, garlic and parsley.

Heat a pan with the frying oil.

Put the flour and eggs on plates to batter the chicken cutlets.

Dredge the cutlets in the flour, eggs and fry on both sides until golden brown.

 

MASHED POTATOES WITH SWEET POTATO AND BUTTERNUT SQUASH

3 lb. / 1kg. 360 gr. Peeled russet potatoes

1 lb. / 454 gr. Peeled sweet potato cut into chunks

3/4 c. diced butternut squash

1/3 c. milk

4 tbsp. butter

Salt and pepper to your liking

 

METHOD

Place the potatoes, sweet potato and squash in a pot covering with water and a teaspoon of salt. Boil, lower the heat and cook slowly until soft. Drain, add milk, butter and mash them well. Season it with salt and pepper at your own taste.

Serve with the chicken cutlets.

COMO HACER UN PERNIL SIN HUESO PARA ASAR

HOW TO MAKE A BONELESS PORK SHOULDER

HOW TO MAKE A BONELESS PORK SHOULDER

 

Is easier and faster to cook than a whole pork shoulder.

 

1 LARGE PORK SHOULDER 11- 12 LBS.

 

With a sharp knife cut around the bone and remove it. Save the bone to cook some beans with it. Once the bone is removed, cut the pernil in the center cutting it in half to obtain 2 pieces relatively the same size.

Once cut the 2 halves are seasoned and tied with butcher's rope.  Here I give you the recipe to season the 2 pieces with different seasoning.

 

BONELESS PORK SHOULDER, WITH HERBS

2 tbsp. chopped parsley

1 tsp. dried rosemary leaves

1/2 tsp. dried thyme leaves

2 minced cloves of garlic

1 tsp. onion powder

1 tsp. sea salt

1 tbsp. olive oil

 

PROCEDURE

In a bowl, mix all the seasonings except the oil.

One of the pork shoulders pieces season with the spices the inside. Close it, tie it with butcher's rope.  Season the outside and cover with olive oil. Leave marinating until the next day.

 

BONELESS PORK SHOULDER, WITH ADOBO

2 tbsp. chopped parsley

2 minced garlic cloves

1 tsp. dried oregano

3/4 tsp. cumin powder

1 tsp. onion powder

1 tsp. sea salt

1 tbsp. olive oil

PROCEDURE

In a bowl mix all the dressings, except the oil.

Season the pork shoulder in the inside and close. Tie it with rope. Season the outside and cover with olive oil. Leave marinating until the next day.

POLLO ASADO AL ROMERO

JON MICHELENA

 

POLLO ASADO AL ROMERO

 

Este pollo está sazonado debajo de la piel. De esta manera queda el pollo con mucho sabor interiormente.

 

PREPARACIÓN: 30 MINUTOS                    HORNEADO: 2 HORAS

 

INGREDIENTES PARA SAZONAR EL INTERIOR DEL POLLO

1 pollo entero. 2 kg. Y 600 gr. / 5.8 lb.

3 cdtas. aceite de oliva

4 dientes de ajos picados

2 cdas. hojas de romero picado

½ tza. cebolla picada fina

1 tsp. sal

 

INGREDIENTES PARA SAZONAR EL LA PIEL

3 cdas. mantequilla

1 cdta. paprika o ají de color

1 cdta. sal

 

PREPARACIÓN

Lavar el pollo con agua fría por dentro de la cavidad para sacar la sangre acumulada en el interior. Lavar también el exterior del pollo con agua fría y secar con papel toalla.

Limpiar con jabón el lava platos para desinfectar y no haya contaminación con el pollo.

Medir y cortar los ingredientes necesarios para la receta.

En un bol mezclar los ingredientes para sazonar el interior del pollo.

Con los dedos separar la piel en la parte de la pechuga del pollo y las piernas.

Condimentar el interior con las especias.

Con un palito para cócteles cerrar la piel.

Con una cuerda de carnicero amarrar las puntas de las piernas del pollo.

En una sartén u olla pequeña derretir la mantequilla, mezclar con la paprika, la sal y con una brochita sazonar el exterior de la piel.

Precalentar el horno a 176° C. / 350° F.

Asar el pollo por unas 2 horas de manera que quede dorado y tenga una temperatura interior mínima de 74° C. / 165° F.

Deje el pollo a reposar por unos 15 minutos antes de cortar para que no se salga tanto los jugos. 

GRILLED CHICKEN THIGHS WITH OYSTER SAUCE

SERVINGS: 3

 

INGREDIENTS

3 large chicken thighs

 

SEASONINGS FOR SEASONING CHICKEN THIGHS

1 minced garlic clove

1 teaspoon minced ginger

1 teaspoon soy sauce

1 tablespoon Chinese oyster sauce

1 and 1/2 teaspoon sesame oil.

 

VEGETABLES AND CONDIMENTS

1 and 1/2 tablespoons vegetable oil

2 teaspoons sesame oil

2 garlic cloves minced

1 teaspoon minced ginger

1/2 cup onion, sliced

3/4 cup red bell pepper cut into squares

1 Chinese eggplant, sliced

2 cups shitake mushrooms, sliced

2 cups Chinese or regular cabbage chopped

1/3 cup sliced scallions

1/3 cup chopped cilantro

2 tablespoons Chinese oyster sauce

1 tablespoon roasted sesame seeds

 

PROCEDURE

Remove the skin, fat and bone at chicken thighs.

In a bowl mix the spices and season the chicken thighs. Leave marinating for 45 minutes.

While the chicken is marinating, cut and measure the rest of the ingredients.

Heat well a griddle. Clean the griddle with a napkin soaked with some vegetable oil.

Once the griddle is very hot, put the chicken thighs to cook so that both sides of the chicken thighs are marked and cooked.

While the chicken is cooking, heat a wok thoroughly with vegetable oil and sesame oil.

Add the garlic, ginger, onion and stir fry for a few seconds.

Add the eggplant, red bell pepper, shitake mushrooms and stir fry for a few minutes. Spray with a teaspoon of water to release steam and finish cooking so that the vegetables are al dente and not overcook.

Add the cabbage, half the coriander, scallions and cook for 1 minute.

Add the oyster sauce, mix with the vegetables and turn off the heat.

Serve the chicken thighs with the vegetables. Sprinkle on top with scallions, coriander, and roasted sesame seeds.

 

SICHUAN LO MEIN NOODLES WITH SHRIMPS AND WATERCHESNUTS

JON MICHELENA

 

SICHUAN LO MEIN NOODLES WITH SHRIMPS AND WATERCHESNUTS

 

This recipe consists of Chinese noodles stir fry with shrimps and vegetables. Covered with a sauce made with hoisin sauces and chili pepper. You can always adjust the chili pepper amount to your own taste.

 

SERVINGS: 2

 

INGREDIENTS

10 large shrimps

5 oz. Chinese egg noodles or Lo Mein noodles

2 teaspoons cornstarch

1/4 teaspoon salt

2 tablespoons vegetable oil

 

VEGETABLES

2 minced garlic cloves

1 teaspoon minced ginger

1/2 cup diced red onions

1/2 cup of red bell pepper cut into strips

6 ounces or 1 and 1/2 cups sliced mushrooms

1 cup sliced Chinese water chestnuts, fresh if possible

1 cup snow peas

1 and 1/2 cups Chinese cabbage cut into small pieces

1 tablespoon chopped cilantro

 

SAUCE

2 teaspoons sesame oil

1 tablespoon soy sauce

3 tablespoons hoisin sauce

1/2 teaspoon crushed dried hot pepper

2 tablespoons rice wine

1 tablespoon rice vinegar

 

PROCEDURE

Peel and devein the shrimp.

Measure and cut all ingredients for the recipe.

In a bowl mix all the ingredients for the sauce.

Put a pot with water to boil and cook the Chinese noodles al dente.  Do not overcook.

Season the shrimps with the salt and coat them with the cornstarch.   Heat up a Wok or frying pan with vegetable oil, brown the shrimp on both sides and set aside.

In the same wok or pan using the same oil stir fry the garlic with the ginger and onion for a few seconds.

Add and stir fry the strips of red peppers, snow peas and mushrooms al dente.

Add the Chinese cabbage, water chestnuts, cooked Chinese noodles, shrimp and sauce.  Mix, heat up and serve immediately.

Sprinkle with chopped cilantro on top.